1
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Dice tomato into ½-inch pieces. Trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Season tomato and cucumber with a pinch of salt and pepper.
Halve lemon. Halve, peel, and very thinly slice shallot. Peel and mince or grate garlic. Remove and discard any large stems from kale; chop into bite-size pieces. Roughly chop parsley.